Simple low-carb vegan cauliflower walnut taco “meat” with Mexican spices.

Vegan buffalo chickpea burgers that hold together perfectly, are high in protein, and pair perfectly with cool cashew dill ranch!

Healthy vegan casserole made with quinoa, broccoli, and white beans tossed in a sweet potato tahini “cheese” sauce!

Vegan tacos made with high protein bbq tempeh, mango salsa, pickled radishes, and avocado.

Spiced black beans and sweet potatoes, walnut cauliflower taco meat, and avocado salsa are the main fillings in these satisfying burritos.

Tart, sweet, and creamy vegan raspberry hot chocolate sweetened with maple syrup and boosted with almond butter and coconut butter.

A healthy, nutrient-dense protein smoothie recipe made with maca, cacao, almond butter, banana, avocado, flax, hemp, vegan protein, and more

Vegan bowls with Moroccan-spiced chickpeas, quinoa, kale, roasted cauliflower, olives, and lemon herb tahini sauce.

These vegan mocha overnight oats are the perfect make-ahead breakfast for summer.

I’ve combined two favourite desserts into one delicious package with these oil-free peanut butter s’mores cookies!

Loaded sweet potato oven fries are topped with miso tahini gravy, steamed kale, and smoky chickpeas for an awesome vegan comfort meal.

Delicious and healthy vegan chocolate almond butter granola is the perfect topping for smoothie bowls all summer long!

Vegan tempeh meatballs with a simple sweet and sour sauce go perfectly on white rice with steamed veggies on the side.

They taste indulgent, but they’re full of healthy ingredients: mainly nuts and dates! This is one tasty vegan no-bake treat.

These falafel bowls are loaded with a rainbow of vegetables and a bright, cheerful cashew sauce coloured with turmeric.

Loaded lentil falafel pitas with lots of vegetables, olives, and chipotle lime tahini sauce!

Simple baked lentil falafels can be whipped up in a food processor in no time. Awesome on bowls, wraps, etc.